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A Refreshing Peach Burrata Salad with Toasted Breadcrumbs and Edible Flowers for Your Summer Table

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A light and refreshing summer salad featuring juicy peaches, creamy burrata, crunchy toasted breadcrumbs, and delicate edible flowers for a beautiful and flavorful dish.

Ingredients

Scale
  • 3 ripe peaches, sliced
  • 2 balls fresh burrata cheese
  • 4 cups mixed greens (arugula, baby spinach, etc.)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves
  • 1/2 cup fresh breadcrumbs
  • 1 tbsp olive oil (for toasting breadcrumbs)
  • 2 tbsp balsamic glaze
  • 2 tbsp extra virgin olive oil (for drizzling)
  • Salt and freshly ground black pepper, to taste
  • Edible flowers (e.g., pansies, nasturtiums), for garnish

Instructions

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add breadcrumbs and toast until golden brown and crisp, about 3-4 minutes. Set aside to cool.
  2. Arrange mixed greens on a large serving platter or individual plates.
  3. Top with sliced peaches, cherry tomatoes, and torn burrata.
  4. Scatter fresh basil leaves over the salad.
  5. Drizzle with extra virgin olive oil and balsamic glaze.
  6. Sprinkle toasted breadcrumbs on top for crunch.
  7. Season with salt and freshly ground black pepper to taste.
  8. Garnish with edible flowers and serve immediately.

Notes

  • Use the ripest, juiciest peaches you can find for the best flavor.
  • You can substitute burrata with fresh mozzarella if needed.
  • Edible flowers add visual appeal but can be omitted if unavailable.

Nutrition

Keywords: peach salad, burrata salad, summer salad, edible flowers, vegetarian salad

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